Barry Callebaut’s fermentation technique proves successful
30 May 2012 – Barry Callebaut has recognised five farmer cooperatives in the Côte d’Ivoire as the top producers of cocoa beans using Barry Callebaut’s fermentation technique. By applying the patented technique, farmers can produce cocoa beans with no defects or off flavors in significantly less time than by conventional fermentation methods. The beans are fully traceable to the respective grower’s farm.
Over the two year period from 2010/11 to 2011/12, the participating farmers continually expanded their use of the technique, and today more than half of the cocoa supplied by the cooperatives is produced using Barry Callebaut’s advanced fermentation method. The cooperatives are paid a premium for this superior quality cocoa compared to average prices for conventionally fermented cocoa.
The achievements of the cooperatives were celebrated at a ceremony and community festival, sponsored by Barry Callebaut, in Bas-Sassandra, Côte d’Ivoire, in March 2012.
"The cooperatives are doing an outstanding job and showing significant year on year improvements," says Nicholas Camu, group manager of cocoa horizons at Barry Callebaut. "Farmers are highly motivated to use the technique when they see with their own eyes the superior quality of the cocoa fermented in this manner. Seeing really is believing." The company estimates the volume of beans produced with its fermentation method to double in 2012/13.
